INGREDIENTS |
Black olive pesto
- 180g pitted black olives
- 30g pecorino sardo
- 1 clove garlic
- 25ml olive oil
- Sea salt and freshly ground black pepper
Aubergine pesto
- 50g pine nuts
- 1 large aubergine
- 1 clove garlic
- 1 small red chilli
- 25ml olive oil
- 30g pecorino sardo
- Sea salt and freshly ground black pepper
Ahi tuna
- 4 x 90g center-cut Ahi tuna steaks
- 1 tbsp paprika Rubino
- 1 tbsp fresh thyme leaves
Ratatouille
- 4 tbsp olive oil
- 2 shallots
- 1 small red onion
- 2 cloves garlic
- 1 small red chilli
- 30g tomato purée
- 200g tinned chopped tomatoes
- 2 small courgettes (1 yellow and 1 green)
- 1 small aubergine
- 2 small peppers (1 red and 1 yellow)
- 1 sprig thyme
- 1 tsp sugar
- Zest of ½ a lemon
- Sea salt and freshly ground black pepper
Garnish
- Black and green olives, pine nuts, fresh herbs, cress, etc.
PREPARATION |
1. For the black olive pesto, in a food processor, combine the olives, garlic and olive oil and blend into a fine paste.
2. Finely grate the pecorino and stir it into the olive mixture. Add salt and freshly ground black pepper to taste.
3. For the aubergine pesto, toast the pine nuts in a dry pan until golden brown.
4. Remove them from the pan immediately once done and allow to cool. Set a few aside to use as garnish.
5. Preheat the oven to 180⁰C. Peel and cube the aubergine, mix with olive oil and spread out evenly on a baking sheet.
6. Bake at 180⁰C for approximately 25 minutes.
7. Allow the aubergine to cool before combining it with the pine nuts, garlic and chilli.
8. Roughly chop the mixture. Finely grate the pecorino and stir it into the mixture. Add salt and freshly ground black pepper to taste.
9. For the Ahi tuna, coat the tuna steaks in paprika and thyme.
10. Heat a dry, non-stick pan to a high heat. Add fillets to the pan and sear for 20 – 30 seconds on each side.
11. To serve, slice each fillet into three pieces, coating two with the pesto sauces. Garnish with micro leaves and pine nuts.
12. For the ratatouille, pour the chopped tomatoes into a sieve and allow the juices to drain.
13. Peel and finely chop the onion, shallots and garlic and sauté with the finely sliced chilli in olive oil.
14. Add the tomato purée and continue to cook. Add chopped tomatoes and sugar and simmer over low heat for 15 minutes.
15. Meanwhile, wash the vegetables and cut into small, even cubes. Add the vegetables to the tomato mixture and cook for a further 10 minutes.
16. Wash the thyme, pick and finely chop the leaves. Add the thyme and lemon zest to the ratatouille. Add salt and freshly ground black pepper to taste.
FROM MÖVENPICK HOTEL ALSO |
GOOD TO KNOW
Pecorino sardo is a Sardinian cheese made from the milk of a local Sardinian sheep breed. It is richer than the classic Pecorino Romano, but also not as sharp or salty. Incidentally, the original Ligurian pesto alla Genovese recipe calls for a mixture of both cheeses. Paprika Rubino is pleasantly aromatic with an exceptionally fruity and fragrant flavor and a vibrant color. However, this recipe can be made using any variety of sweet paprika.
